Flakey and Buttery Buttermilk Dinner Rolls

By micki barzilay
December 16, 2010
9 Comments


Author Notes: Since this contest calls for "yeasted" dinner rolls which typically tend to be heavier & more substantial, I decided to create a recipe that would incorporate both the properties of a yeasted roll as well as those that lean to the lighter , flakier, more buttery, buttermilky side of rolls which typically use baking powder or soda instead of yeast...in hopes of creating the perfect blend between the two...( with a dinner roll somewhere between a sourdough roll, bagel, and a coissant...topped of course with with melted butter and served warm. See my Editor's Pick prior recipe for Compund Butter to accompany the rolls....micki barzilay

Serves: 14-16 rolls

Ingredients

  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 pkg fast acting yeast
  • 1/2 teaspoon salt
  • 6 tablespoons chilled butter, cut into small pieces
  • 3/4 cup fat-free buttermilk
  • 3 tablespoons honey
  • 1/2 cup water

Directions

  1. Preheat oven to 400°.
  2. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes
  3. In a separate bowl add yeast to 1/2 cup warm- almost hot water .Stir together and let it become frothy...about 10 min.
  4. Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir till moist then add in the yeasted water mixture.
  5. Turn dough out onto a lightly floured surface; knead lightly 4-5 times. Roll dough into a 1/2-inch-thick rectangle about 10 inches long dust top of dough with flour. Repeat the process 3 times .Cut dough with a 1 3/4-inch biscuit cutter to form app 14-16 dough rounds. Place rounds 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 12 minutes or until golden. Remove from pan. Serve warm with my butter compound as noted above.

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Reviews (9) Questions (0)

9 Comments

Cathy52 January 16, 2018
The dough was too wet to knead. Next time I will try 1/4 c water rather than 1/2c.<br /><br />
 
Sheila M. September 28, 2017
The dough is extremely wet and sticky. I added more flour so that I could knead it. They are delicious.
 
Eydie D. November 15, 2011
These biscuits are wonderful. We ate some and froze some and they were equally delicious, straight from the freezer and into a 350 degree oven for 5 - 10 minutes. Thank you Micki.
 
monkeymom December 17, 2010
they look so flakey and lovely!
 
Author Comment
micki B. December 17, 2010
thanks monkeymom....yep just about as flaky as the rock stars in your neighborhood. <br />Happy Holidaze!
 
hardlikearmour December 16, 2010
This is a great concept! I bet it's tasty.
 
Author Comment
micki B. December 17, 2010
Thank you...
 
luvcookbooks December 16, 2010
luv yr photo, did you want to say "compound" instead of compund n the headnote? meaning this in the most luving way, natch ...
 
Author Comment
micki B. December 17, 2010
Thank you yes of course...I'll correct